Simple Mushroom-Miso Soup with Shrimp & Udon

 

12 ounces udon noodles

3 ounces (3 cups) baby spinach

10 ounces shiitake mushrooms

3 cups vegetable broth

1/2 cup white miso

12 ounces extra-large shrimp (21 to 25 per pound)

 

Bring 4 quarts water to boil in large pot. Add noodles and cook until al dente, 4 to 5 minutes. Drain noodles and rinse under warm water to remove excess starch. Drain noodles well, then portion into individual serving bowls and top with spinach. Meanwhile, stem and thinly slice mushrooms. Bring broth, 2 cups water, and mushrooms to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer gently until flavors meld and mushrooms are tender, about 10 minutes. Peel shrimp completely (including tails), de vein, and cut each shrimp into 3 pieces. Whisk miso and 1/2 cup water together in bowl. Off heat, stir miso mixture and shrimp into soup, cover, and let sit until shrimp are just pink, 1 to 2 minutes. Ladle soup into prepared bowls and serve.